Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes
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Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes

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Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes

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dc.contributor.author Zhu, Zhenzhou
dc.contributor.author Jiang, Tian
dc.contributor.author He, Jingren
dc.contributor.author Barba Orellana, Francisco José
dc.contributor.author Cravotto, Giancarlo
dc.contributor.author Koubaa, Mohamed
dc.date.accessioned 2017-01-30T07:28:41Z
dc.date.available 2017-01-30T07:28:41Z
dc.date.issued 2016
dc.identifier.uri http://hdl.handle.net/10550/56935
dc.description.abstract This work provides an evaluation of an ultrasound-assisted, combined extraction, centrifugation and ultrafiltration process for the optimal recovery of polyphenols. A purple sweet potato (PSP) extract has been obtained using ultrasonic circulating extraction equipment at a power of 840 W, a frequency of 59 kHz and using water as solvent. Extract ultrafiltration, using polyethersulfone (PES), was carried out for the recovery of polyphenol, protein and anthocyanin. Pre-treatment, via the centrifugation of purple sweet potato extract at 2500 rpm over 6 min, led to better polyphenol recovery, with satisfactory protein removal (reused for future purposes), than PSP extract filtration without centrifugation. Results showed that anthocyanin was efficiently recovered (99%) from permeate. The exponential model fit well with the experimental ultrafiltration data and led to the calculation of the membrane's fouling coefficient. The optimization of centrifugation conditions showed that, at a centrifugation speed of 4000 rpm (1195x g) and duration of 7.74 min, the optimized polyphenol recovery and fouling coefficient were 34.5% and 29.5 m-1, respectively. The removal of proteins in the centrifugation process means that most of the anthocyanin content (90%) remained after filtration. No significant differences in the intensities of the HPLC-DAD-ESI-MS2 peaks were found in the samples taken before and after centrifugation for the main anthocyanins; peonidin-3-feruloylsophoroside-5-glucoside, peonidin-3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, and peonidin-3-caffeoyl-feruloyl sophoroside-5-glucoside. This proves that centrifugation is an efficient method for protein removal without anthocyanin loss. This study considers this process an ultrasound-assisted extraction-centrifugation-ultrafiltration for purple sweet potato valorization in 'green' technology.
dc.language.iso eng
dc.relation.ispartof Molecules, 2016, vol. 21, p. 11
dc.rights.uri info:eu-repo/semantics/openAccess
dc.source Zhu, Zhenzhou Jiang, Tian He, Jingren Barba Orellana, Francisco José Cravotto, Giancarlo Koubaa, Mohamed 2016 Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes Molecules 21 11
dc.subject Agronomia
dc.subject Química agrícola
dc.title Ultrasound-assisted extraction, centrifugation and ultrafiltration: Multistage process for polyphenol recovery from purple sweet potatoes
dc.type info:eu-repo/semantics/article
dc.date.updated 2017-01-30T07:28:41Z
dc.identifier.doi https://doi.org/10.3390/molecules21111584
dc.identifier.idgrec 115503

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